Spicy Sweet Potato Soup with Peanuts & Kale
 
Prep time
Cook time
Total time
 
This dish is a warm and comforting, healthy, gluten-free, bowl of happiness. Lindsay at a Pinch of Yum says she was inspired to make this soup based on a West African recipe for groundnut soup. It would be fabulous as a first course for a holiday meal.
Author:
Recipe type: Soups & Stews
Cuisine: American
Serves: 6
Ingredients
  • 2 Tablespoons olive oil
  • 1 small to medium onion, diced
  • ½ teaspoon crushed red pepper flakes
  • 2 cloves garlic, minced
  • 3 large sweet potatoes, peeled and cubed
  • 1-14 oz can fire roasted or petite diced tomatoes
  • 1-14oz can light coconut milk
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1 teaspoon sweet curry powder (I use Penzey's)
  • ½ teaspoon turmeric
  • ½ cup unsalted peanuts, chopped
  • ¼ cup creamy peanut butter
  • 1-10oz bag frozen chopped kale
Instructions
  1. Put olive oil in a heavy soup pot over medium-high heat. Add onion and cook until lightly browned.
  2. Add sweet potato cubes and stir until they become lightly browned - 3-5 minutes.
  3. Add garlic, stir and cook until the garlic becomes fragrant - 1 minute.
  4. Add the curry powder and turmeric to the sweet potatoes. Stir and cook until the spices are fragrant, a minute or so.
  5. Add the tomatoes, coconut milk, chicken stock, salt, and chopped peanuts. Stir everything together.
  6. Bring the soup to a simmer and continue to cook uncovered for 20 minutes or until the sweet potatoes are tender.
  7. Add peanut butter and kale. Stir and continue to simmer until the soup is thick and creamy.
Notes
Garnish with extra chopped peanuts and/or chopped fresh cilantro, if you wish. I warmed a loaf of bread to serve alongside. Please see Lindsay's recipe at A Taste of Yum for crockpot or Instapot instructions.
Recipe by At Mimi's Table at https://atmimistable.com/spicy-sweet-potato-soup-with-peanuts-kale/